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Broccoli Cauliflower Casserole
½ cup plain dry bread crumbs
¼ cup plus 2 tablespoons grated Parmesan cheese, divided
2 tablespoons butter, melted
1½ teaspoons Italian Seasoning, divided
1 package (16 ounces) frozen broccoli florets, thawed
1 package (16 ounces) frozen cauliflower florets, thawed
2 tablespoons butter
1 large onion, chopped (1 cup)
2 tablespoons flour
1 teaspoon garlic salt
¼ teaspoon black pepper, coarse ground
1¼ cups milk
4 ounces cream cheese, cubed
Preheat oven to 350°F.
Mix bread crumbs, 2 tablespoons of the Parmesan cheese, 2 tablespoons melted butter and ½
teaspoon of the Italian seasoning in small bowl. Set aside.
Cut up any large broccoli or cauliflower florets into bite-size pieces.
Melt 2 tablespoons butter in large skillet on medium heat.
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Make-Ahead Tip: Unbaked casserole may be prepared 1 day ahead. Cover and refrigerate.
Bake as directed.